Directions

Make the pudding: Heat oven to 350 degrees F. Place the oil in a medium skillet over medium heat. Add the onions and cook for 7 minutes. Add sugar and cook for 2 more minutes. Add thyme and cook for 30 more seconds, transfer to a medium bowl, and let cool. Mix the eggs, Fontina, paprika, salt, and pepper in a large bowl. Grate the apple into the mixture and set aside. Grate the potatoes into a colander and squeeze out excess moisture. Add the cooled onion mixture and grated potatoes into the egg mixture and stir to combine.

Bake the pudding: Lightly coat an 8-inch cake pan or six 6-ounce ramekins with butter. Set the pan or ramekins on a baking sheet and place in the oven for 10 minutes. Remove from the oven, place the potato mixture in the hot dish or divide among ramekins, top with the Parmesan cheese, and bake for 50 minutes.